Sweet Potato and Black Bean Foil Packet Tacos

I’ve been really excited to share this recipe with you, because it’s probably one of the best meals to come out of my kitchen lately. My husband and I and both of the boys really, really enjoyed these sweet potato and black bean foil packet tacos.

These tacos have a lot going for them, and I really can’t think of a single negative thing to say. The ingredients are cheap, the recipe is easy and comes together relatively quickly, and they’re incredibly healthy and quite filling for a vegetarian meal. The combination of black beans and sweet potatoes is just such a good one, and the flavors work so well with Mexican seasonings.

Using three sweet potatoes and one can of black beans, I got six foil packets, which was enough for all four of us to make tacos with and for me to have plenty of leftovers to freeze for a later meal. I wrapped each one individually for freezing. They didn't last long, though; Joe had them for lunch every day the following week,  he loved them so much.

Corn would be a great addition to the filling, as would cooked rice, and I wish I’d had a sprinkle of cilantro for the top -- but they were absolutely perfect and delicious as-is. We used flour tortillas for our tacos and topped them with salsa and sour cream, and all four of us were loving life the night we had these for dinner.

Sweet Potato and Black Bean Foil Packet Tacos
adapted from Perrys’ Plate

1 packet of taco seasoning
1/2 cup tomato sauce (4 ounces)
1 can black beans, drained and rinsed
3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
3 tablespoons butter
1 1/2 cups chopped fresh baby spinach
1 1/2 cups shredded cheddar cheese
Sour cream, salsa, cilantro and/or guacamole for garnish
6 12-inch long pieces of aluminum foil

1. Preheat oven to 425 degrees.

2. Add beans, taco seasoning, and tomato sauce to a skillet. Cook until heated through and set aside.

3. To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1/2 tablespoon). Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of the beans and a sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.

4. Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25 to 30 minutes until the sweet potatoes are tender.

5. Sprinkle with cilantro, if desired, and serve with sour cream, salsa, and/or guacamole.